PEANUT BUTTER CREAM PIE
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
PEANUT BUTTER PIE
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Provided by Allison Arevalo
Categories Mixer Dessert Fourth of July Super Bowl Kid-Friendly Quick & Easy Graduation Father's Day Back to School Dinner Frozen Dessert Cream Cheese Birthday Family Reunion Poker/Game Night Potluck Peanut Butter Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield makes one 9-inch pie
Number Of Ingredients 7
Steps:
- Lesson Plan
- Preheat the oven to 350°F.
- In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.
- With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
- Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
- Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
- Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!
EASY PEANUT BUTTER CREAM PIE
This can be a rich dessert for peanut butter lovers. Can be spiffed up with the addition of Bailey's or Kaluha - or try Amarula for a nice flavor, 2 tablespoons is minimum I think!!
Provided by Mommy Diva
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Mix together the first 5 ingredients (following crust) and fold in Cool Whip (add liqueur if desired).
- Scoop and smooth into graham crust then garnish with drizzled chocolate syrup (sprinkle chopped peanuts on the top if desired).
- Put in refrigerator 1 hour or longer before serving.
Nutrition Facts : Calories 3750.5, Fat 244.8, SaturatedFat 105.3, Cholesterol 267, Sodium 2787.9, Carbohydrate 350.9, Fiber 11.4, Sugar 263.3, Protein 61.7
CHOCOLATE PEANUT BUTTER PIE
Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
- For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
NO-BAKE PEANUT BUTTER CREAM PIE
Steps:
- Add the cookies, peanuts, and salt to the bowl of a food processor fitted with the chopping blade. Pulse until the cookies are crushed and peanuts have been chopped into small pieces. Add the crushed mixture to a large bowl and drizzle the melted butter over the top. Stir to coat all the crumbs in butter. Pour the crust mixture into 9-inch deep-dish pie dish. Press firmly with fingers or the bottom of a small measuring cup to form the crust in the bottom and up the sides of the dish. The crust will be thick. Refrigerate to allow the crust to firm up.
- In a medium bowl, use a mixer to beat the cream cheese until smooth. Add the peanut butter and 3 tablespoons of heavy cream and mix until smooth. Set aside.
- In a large bowl, use a mixer to beat 1 cup of heavy cream until frothy. Gradually add the powdered sugar, and mix until very soft peaks begin to form. Add the peanut butter mixture to the beaten cream in three batches, mixing well after each addition. Mix until stiff peaks form. Spread the mixture into the prepared crust.
- In a small bowl, melt about 2 tablespoons of peanut butter in the microwave until pourable. Drizzle the melted peanut butter over the top of the prepared pie. Refrigerate for at least 4 hours to allow the pie to firm up. Store covered in the refrigerator. Serve chilled, topped with additional sweetened whipped cream - if desired.
PEANUT BUTTER CREAM PIE
Steps:
- Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.
PEANUT BUTTER PIE
Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Lisa G.
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
- Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g
PEANUT BUTTER ICE CREAM PIE
This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set., In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.
Nutrition Facts :
SMOOTH AND CREAMY PEANUT BUTTER PIE
This pie is so smooth and creamy that it will melt in your mouth! It's always requested by my family members for its ultimate peanut butter flavor.
Provided by MickeyRenee
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
- Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.
Nutrition Facts : Calories 526.8 calories, Carbohydrate 48.5 g, Cholesterol 12 mg, Fat 35.2 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 15.9 g, Sodium 340.5 mg, Sugar 36.5 g
CREAMY PEANUT BUTTER PIE
Quartered peanut butter cups top this rich smooth pie that's always a hit at gatherings. It saves time, too, because it can be made in advance and frozen until needed. -Rhonda McDaniel, Rossville, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture., Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.
Nutrition Facts :
PEANUT BUTTER SILK PIE II
I do not remember where I got this recipe. I cut it out because I love peanut butter. I really love this pie! Cooking time is chill time. It is different from the other Peanut Butter Silk Pie posted. Hope you enjoy!!!
Provided by Bobtail
Categories Pie
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Filling.
- Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
- Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
- Spread this mixture onto the crust, smoothing the top.
- Topping.
- Combine chocolate chips and coffee in a microwave proof dish.
- Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
- Stir until smooth.
- Cool slightly.
- Pour the topping over top of the filling.
- Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
- Sprinkle with chopped peanuts.
PEANUT BUTTER CREAM PIE II
Make and share this Peanut Butter Cream Pie II recipe from Food.com.
Provided by Zaney1
Categories Pie
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together peanut butter and powdered sugar until crumbly - reserve enough for topping.
- Mix pudding according to directions on package.
- Put crumbs in pie shell forming crust.
- Pour pudding into crust.
- Put cool whip on top and top with reserved crumbs.
- Jean Hores
Nutrition Facts : Calories 206.1, Fat 12.9, SaturatedFat 3, Sodium 166.2, Carbohydrate 19.8, Fiber 1.5, Sugar 8.4, Protein 4.1
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